How to Make the Best Sea Salt Caramels
Decadent sea salt caramels feature a harmonious blend of smooth, sweet caramel with a delightful crunch from salt crystals.
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Instructions
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Line a 9x9 pan with foil and spray with nonstick cooking spray.
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Gently warm cream and condensed milk in a small saucepan over low heat; do not boil.
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In a separate medium saucepan, combine corn syrup, water, and granulated sugar. Cook over medium-high heat, stirring until sugar dissolves, and periodically wipe pan sides with a wet pastry brush.
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Insert a candy thermometer, reduce heat to medium, and boil until the mixture reaches 250 F (121 C).
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Stir in softened butter and the warm milk-cream mixture. Continue cooking, stirring constantly, until the thermometer reads 244 F (117 C) and the caramel is dark golden brown.
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Remove from heat and immediately stir in vanilla and 1 teaspoon of salt.
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Pour caramel into the prepared pan and let it set at room temperature overnight.
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When firm, lift the caramel from the pan using the foil, spray a knife with nonstick spray, and cut into 1-inch squares.
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Sprinkle tops with remaining sea salt if desired.
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Wrap caramels in waxed paper for storage.